NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz chickpea pasta

0.5 tbsp grass-fed butter

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup baby spinach

1 tsp lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, then remove from the pan.

• 4

  Lower the heat to medium and add the grass-fed butter and minced garlic to the same skillet, stirring for 1 minute until fragrant.

• 5

  Add the cooked pasta, chicken, and baby spinach to the skillet, tossing until the spinach is wilted and the pasta is coated in the butter sauce.

• 6

  Stir in the fresh chopped parsley and lemon juice before serving immediately.